Jérémie BOUSSEAU

Pastry Chef : 1 restaurant Jérémie Bousseau always wanted to be a pastry chef. It's a passion he indulges daily at the Anne de Bretagne restaurant, working alongside Mathieu Guibert.

Presentation

Does Jérémie Bousseau come from a family of restaurateurs? Not at all," he says. My father was a factory worker, my mother a housewife, but on the other hand, we're all big gourmets. Every weekend, the family ritual was to bake pies or cakes with fruit from our vegetable garden. I loved it! And on every birthday, which was a regular occurrence because there were eight of us, it was chocolate charlotte."

An early vocation

While still in kindergarten, Jérémie Bousseau remembers a school trip to a bakery. Sitting on a stool in front of the ovens, he marveled at the smell of warm bread, croissants and pains au chocolat. He was convinced that he would become a baker when he grew up.

At the CFA in Saint-Michel-Mont-Mercure (Vendée), he abandoned the idea of bakery, an activity he felt was not creative enough. "I had a classmate who was doing an internship in a restaurant. I envied her, because she didn't just work on cold desserts, but also on hot ones, contrary to what you learn in boutique pastry. I was convinced I had to be a restaurant pastry chef."

Prestigious establishments

After two years at Le Richelieu, on the island of Ré, the young man moved to Morvan and the Relais Bernard Loiseau. He stayed at the prestigious establishment for six years, starting out as a commis and working his way up to sous-chef. "But the desire to return to my region and the sea prompted me to change air."

In 2011, not yet 30, he landed the job of pastry chef with Michèle and Philippe Vételé, then at the helm of Anne de Bretagne. "I of course experienced the transition when Mathieu Guibert took over the reins of the restaurant. I think we both have the same vision of cuisine, based on taste, respect for products and lightness. After a logical period of adaptation, I think we're on the same wavelength". Gault&Millau rewarded his talent with the Pâtissier de la région Pays de la Loire 2024 trophy.